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Instructions |
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Prepare Basic Cookie Dough. Divide dough in half; transfer half to another bowl. Stir peppermint extract into 1 portion of dough. Divide peppermint dough in half; transfer half to another bowl. Tint 1 portion green, the other red.
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Preheat oven to 350 degrees. Line 9" by 9" metal baking pan with plastic wrap, extending wrap over 2 sides of pan. Pat plain dough in pan. Freeze 10 minutes. Pat green dough over half of plain dough; pat red dough over remaining plain dough. Freeze 10 minutes.
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Lift dough from pan using plastic wrap; place on cutting board. Cut dough into thirds so that one-third is all red on top, one-third is all green on top, and middle third is half red and half green. Cut each third crosswise into 3/8-inch strips. Twist strips and place, 1 1/2 inches apart, on ungreaswed cookie sheet. Bake 11 to 13 minutes or until golden-brown. Tansfer to wie rack to cool. Repeat.
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Dip one end of each cookie into chocolate and place on waxed paper. Sprinkle chocolate with crushed mints. Refrigerate cookies for 15 minutes to set.
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Serving
Suggestions |
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Store cookies in tightly sealed container, with waxed paper between layers, up to 1 week or freeze up to 3 months.
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Originally Submitted
11/18/2008
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